Pot Roast Hash makes a great low FODMAP brunch or dinner and it’s an easy way to use up leftover pot roast. It’s a nice change from the usual pork breakfast and only takes a few minutes longer than scrambled eggs. You can also saute some vegetables to throw in with it, such as peppers, spinach, canned button mushrooms (this is the only kind that’s FODMAP approved) or even some asparagus if you want to get more greens into it, or you could top it with some of my low FODMAP Salsa. Often, I round this dish out with a dish of fresh fruit.
Pot Roast Hash
- 1 tablespoon butter
- 6 ounces leftover pot roast, cut into 1-2” chunks
- 4 large eggs
- 2 servings low FODMAP tater tots
- 2 ounces shredded low FODMAP cheese
- Salt and pepper
- 1 tablespoon diced scallions (dark green part only)
Cook tater tots in oven according to package directions. Heat skillet over medium heat and coat with butter. Crack eggs into a medium bowl with a few dashes of salt and pepper and whisk until frothy. Pour beaten eggs in skillet and allow to cook until edges are firm, 3-4 minutes, before scraping up cooked portion with a spoon. Continue to cook and gently turn eggs until no longer runny.
Add chunks of pot roast and tater tots, along with more salt and pepper, stirring occasionally until heated through. Top with shredded cheese and cover 1-2 minutes to melt the cheese.
Dish onto plates, top with scallions and serve hot.
Prep time: 15 mins